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Tuesday, May 15, 2012

Salmon and Asparagus Salad

Are you ready for a barrage of asparagus recipes? I've been cooking lots of asparagus since they came in season here in Washington. Growing up, I never really liked asparagus because whenever my mom would cook it, it would be slightly mushy and olive green. Not that appetizing to a 5 or 10 year old. (Sorry, mom. Love you!)

Now that I cook my own asparagus, I like to leave them just a little bit crunchy and bright green. Blanching is a great way to do that. Simply boil the asparagus in some water for a few minutes, then shock them with an ice water bath. It will keep the green and they will still be crispy (no mush!)

The inspiration for this salad was a recipe from Michele Cranston's Seasonal Kitchen. The first time I made this recipe, I was living in a dorm room and used my plastic microwave steamer to cook the asparagus. I fell in love with it, and have made it almost every year since. The original recipe calls for bocconcini, or baby mozzarella, which I substituted with sheep's milk feta. The avocado balances out the salty salmon and feta perfectly. Drizzle a little white wine vinaigrette, and you have yourself one delicious salad!

Salmon and Asparagus Salad with Avocado and Feta

adapted from Seasonal Kitchen by Michele Cranston

Serves 4

1 lb. smoked salmon

1 bunch asparagus, ends snapped off

1 avocado, sliced

lettuce greens

sheep's milk feta

2 tbsp white wine vinegar

6 tbsp olive oil

salt and pepper

1. Bring a large stockpot of water to a boil. Cook asparagus for 4-5 minutes, then shock in an ice water bath. Drain and set aside.